doing 2 whole chicks on the rotisire on my uds,what internal temp should i look for?
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Chicken is the one thing I always cut to check. There are so many folds, creases and different thicknesses on a chicken that it is hard to get to temp on the entire bird. Use the recommended temps on the breast but always poke or cut where the thigh meets the breast and make sure you do not have and red, cloudy liquids or blood ooze out. Chicken can never be served undercooked.